Add the fried onions along with the boiled almonds, cashews and poppy seeds (do not add the water) in the mixer grinder. Make it into a fine paste. Add a spoon of water if necessary. Keep this paste aside.

Once it starts boiling add the curd and mix well. Close the pan with lid and let it get cooked for 20 – 25 mins. After that add garam masala and stop the strove after mixing the gravy once.

Add hard boiled eggs in a pan with half tablespoon of oil, then sprinkle chilli powder ans salt and toss it will.

Add these eggs in the gravy and garnish. Rich egg gravy is ready.

When I tried this gravy for a third time, did it with Paneer. It turned out just awesome. In this case we don’t need to fry the paneer, just add it after sipping the paneer pieces in hot water for a couple of minutes.

Then add the tomato puree. Also add turmeric powder, red chilli powder and coriander powder. Mix well. Keep the stove in medium low, or else the curry will get burnt quickly.

When the tomato quantity reduces to half and oil oozes out, add the palak and pour water little.

Add required amount of salt and stir it. Cook for few minutes on medium heat.

When the palak shrinks and raw smell has gone, add the chole and stir it. (Usually I mash few chole so that it gives good consistency for the gravy.) Close and cook in medium flame for few mins. Add water to bring the chole palak as per the thickness required for gravy.

Add the garam masala. Stir it for few seconds.

Turn off the strove and add the lime juice on top of the chole palak before serving. Yum Chole Palak is ready to be enjoyed with any Indian bread or Rice or sometimes as snack as I do 😉

Started this blog to document the family recipes. Some recipes posted here will be little high in spice level as Bala and I like spicy food. Half the fun of cooking is experimenting, so give it a try and make these dishes uniquely your own!